"NEVER HIGHER"

Auckland Star, Volume LXXII, Issue 279, 25 November 1941, Page 9

"NEVER HIGHER"

TRESENT STANDARD (P A.) CHRISTCHURCH. this day. Representatives of bakers and flourmillers to-day disagreed in the strongest terms with the statement of two judges of a bread competition at the Nelson show that the quality of New Zealand bread was inferior because the flour the bakers were at present getting was bad. The quality of New Zealand flour, they said, was very high and had never been higher than in the last two years.

"This attack on the quality of New Zealand flour was most surprising, because probably never before has

it been agreed by so many of-those in the trade that the flour quality is so even and generally satisfactory as it is at present," said Mr. R. J. Lyon, chairman of the New Zealand Flour Millers' Society. "The weather during the last two harvests was all that could be desired and the wheat was received in excellent order. Millers are subject to severe tests of quality very month and no slackness is tolerated by the Wheat Controller. Actual experience shows that tests this year are fully equal to any previous year.

"The best judges of whether flour and bread quality is satisfactory are the public, who are quick to perceive any lowering in the usual standard, but all our information shows that there is an almost entire absence of complaints."

"The remarks of the judges a§ reported are, in my opinion, definitely incorrect," said Mr. F. H. Hawker, chairman of the executive committee of the New Zealand Master Bakers and Pastrycooks' Association. "The quality of the flour has never been higher than it is at present. This applies particularly to 100 per cent New Zealand wheatmeal, which is a very fine product indeed and compares favourably with any wheatmeal in the world. It is true that Canadian flour used some years ago gave a decided improvement in appearance of bread, but that is now largely offset by the good flour resulting from New Zealand grown wheat."